Vegetable Lasagna with Minced Soy Meat

22. February, 2009

Please do not make this recipe if you have Italian in-laws...Although I absolutely love this lasagna and so does my husband, I am not sure it would be appreciated by those who are used to authentic lasagna with the white sauce, the fried meat and the whole thing. This is a low fat version but eating healthily is more important than impressing other people (and I don't have Italian in-laws)...Just keep in mind that I come from a country that considered dry pasta to be an exotice and strange ingredient until maybe the year 1990...so here goes.

Note that you will need a deep ovenproof dish measuring 23 x 23 centimetres (about 9 x 9 inches). Also note that the soy meat will need to soak for at least one hour.

Preparation

First of all, place the 130 grams soy meat in a large bowl, cover the soy meat with boiling hot water and leave some extra water as the soy meat will absorb the liquid. Give the mixture a good stir.

Add the 1 teaspoon Italian seasoning (or parsley, thyme and basil) and the vegetable stock cube to the bowl. Allow the soy meat to soak for at least one hour (up to 24 hours is fine).

If you are using fresh lasagna plates there is no need to boil them. If you are used dried lasagna sheets, gently boil the 500 grams sheets for 3 minutes, drain and place under running, cold water for 10 seconds. Drain again and set aside.

Slice the 150 grams mushrooms thinly.

Grate the 400 grams low fat cheese and set aside.

Thaw the spinach, drain and squeeze out any excess water with your hands.